bottled it and forgot about it until now (November) when I thought I’d try out a home made baked bean recipe, which called for 1 tablespoon of red wine vinegar.
Oh my god!!!! It’s soooo delicious! I don’t think I’ve ever had such nice
vinegar. So stoked! Now I’ll make some more. Here’s the recipe…
1 cup old red wine (I had some in a cask that had gone off. Left overs from parties are good too)
1 cup brown sugar
3 cups water (I’ve read that distilled is better)
1 cup of fruit of any sorts (I used chunks of watermelon peel)
2 Large glass (or ceramic) jars with wide mouths
Cheese cloth (I used a chux folded in two)
Old wine bottle with a cork (or a screw cap if you fancy)
Plonk everything into the jar, cover with cheese cloth and secure with rubber band. Shove it behind the fridge, it’s nice and warm there, and forget about it for a few weeks. It’s a bit stinky at this stage and has mouldy looking stuff on top. I’m told this is a good thing. Little flies (they are your vinegar friends) will remind you that it’s there and when that happens (or you will rember before the flies remember), strain the liquid through more cheese cloth into a fresh jar. Cover again using the cheese cloth and rubber band technique and put back behind the fridge. Once again, forget about it for a few weeks. More mouldy/rubbery stuff will appear. I’m told this rubbery stuff is the vinegar mother and can be used to start up more batches of deliciousness. Then strain it again through cheese cloth (sounds like a lot of cheese cloth but it’s not really) into an old, sterilized wine bottle with a cork. Pop this into the pantry (cool, dark place) and forget about it for a few months.
Super easy! Super Vinegar! Da Da Daaaah! Oh my god, it’s so delicious!